Last week we highlighted some lovely sweet snack recipes that are perfect for the holiday season. This week we want to share some interesting savoury recipes to try. Like all of last week’s recipes, these are also gluten-free and great to share!

 

Oaty breadrolls (FIN)

12 pcs, 60 min

Ingredients:

3,5 dl water
1 tsp salt
0,5 dl rapeseed oil
1 bag dry yeast (11g)
450 g Provena Gluten Free Oat Bread Mix 

For greasing: 

eggs or water

Topping:

sunflower seeds

Recipe:

1. Measure into a bowl +42 degree water (handwarm). Add the salt, fat and flour mix with dry yeast.
2. Beat the dough with an electric mixer. First, at a slow speed for about half a minute and then at full power for about one minute. Let rise in a warm place covered with a towel for about 15 minutes.
3. Pour the dough onto floured surface and share it into 12 pieces. Roll the pieces with a oily hand into round rolls.
4. Raise the rolls on the baking paper covered with a towel for 20 minutes.
5. Glaze the buns with egg or water and decorate with sunflower seeds.
6. Bake at 225 degrees for 12-15 minutes.

 

 

Small feta-olive breads (FIN)

12 pcs, under 60 min 

Ingredients:

4 dl water
2 tbsp syrup
1 1/2 tsp salt
1 dl Provena Gluten-free Jumbo Oats
11 g dry yeast
4 dl gluten-free flour mix
1/2 dl liquid margarine

Topping:

1 dl olives split in two
60 g feta cheese cubes


For greasing:

1/2 dl oil
2 tsp dried rosemary

Recipe:

1. Warm the water to just above 42 degrees. Mix the dry yeast with oatflakes and add in water together with salt and syryp. Add gluten-free flour mix and margarine. Beat the dough with a whisk until smooth. The dough will be loose.
2. Divide the dough with a large spoon to twelve pieces on top of the baking paper on a baking sheet (diameter about 8 cm). Press on top of breads olives (cut in half) and feta cheese cubes. Let rise under a towel in a warm place for about 30 minutes.
3. Set the oven to 225 degrees.
4. Bake in the oven at about 15 minutes.
5. Mix the rosemary and liquid margarine and spread on top of a warm bread.

 

Cheesy scones (FIN)

12 pcs, under 60 min

Ingredients:

1 egg
1 dl milk
0,5 dl rapeseed oil
3 dl
1 tbsp baking powder
0,25 tsp salt
2,5 dl grated cheese


For glazing:

egg

Recipe:

1. Preheat the oven to 180 degrees.
2. Beat the egg until the yolk and white mix. Add the milk and liquid margarine.
3. Mix the oat bread mix, baking powder and salt in a bowl.
4. Mix the grated cheese and liquid ingredients together with a wooden fork until even.
5. Tip the dough out onto a floured surface and flatten it out until 2 cm thick.
6. With a mould or glass of around 3-4 cm, cut out pieces of the dough. Use a spatula to lift the scones onto a baking sheet.
7. Brush the scones with egg. Bake on the middle shelf of the oven for 15–20 minutes depending on the size of your scones.

 

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